Japanese Teriyaki Chicken (Soy-Free)

Rinse the short-grain rice in cold water until the water runs clear — this removes surface starch and gives the rice its characteristic slightly sticky, tender texture. Place in a saucepan with 360ml cold water and a pinch of salt. Bring to the boil, then reduce the heat to the lowest setting, cover tightly, and cook for 13 minutes. Remove from the heat and leave to steam, still covered, for 10 minutes. Do not lift the lid at any point during cooking or steaming. Short-grain Japanese rice is stickier and more compact than jasmine or long-grain rice, which makes it ideal for eating with chopsticks and for soaking up the teriyaki glaze as it pools around the base of the bowl. Fluff gently with a fork or rice paddle before serving.

Combine the coconut aminos, mirin, coconut sugar, grated garlic, and grated ginger in a small saucepan over medium heat. Stir until the sugar dissolves, then bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until the sauce has reduced slightly and smells deeply fragrant. Mix the tapioca starch with the cold water in a small bowl until completely smooth — no lumps. Pour the starch slurry into the simmering sauce while stirring constantly. The sauce will thicken almost immediately into a glossy, lacquer-like glaze. Remove from the heat. Taste — it should be intensely savoury, sweet, and fragrant with a good depth of umami from the coconut aminos. Coconut aminos is naturally sweeter and slightly milder than soy sauce, which makes it an excellent base for teriyaki — the glaze needs no adjustment for the absence of soy. Set aside.

Pat the chicken thighs completely dry with kitchen paper — moisture on the surface is the enemy of a good sear and will prevent the skin from crisping. Season lightly with salt on both sides. Heat the neutral oil in a large, heavy frying pan or cast-iron skillet over medium-high heat. Place the chicken thighs skin-side down and press each one flat with a spatula. Cook undisturbed for 7–8 minutes until the skin is deeply golden, crisp, and releases easily from the pan — do not rush this step. The rendered fat from the skin bastes the meat as it cooks and is what gives teriyaki chicken its characteristic richness. Flip and cook for a further 5–6 minutes on the flesh side until cooked through — the internal temperature should reach 75°C. Reduce the heat to low. Pour the teriyaki glaze over the chicken and turn each piece to coat thoroughly. Cook for 1–2 minutes, turning once more, until the glaze is bubbling, sticky, and clinging to every surface in a deep, mahogany lacquer. Watch carefully — the sugars in the glaze can catch and burn quickly at this stage.

While the chicken rests, steam the broccoli florets over boiling water for 3–4 minutes until just tender and bright green — they should still have a little bite. Do not overcook; soggy broccoli has no place alongside the precision of a good teriyaki. Slice each chicken thigh on the diagonal into 4–5 thick pieces, keeping the skin intact on each slice so every piece has a strip of the glossy, caramelised skin on top. Divide the rice between four bowls, mounding it to one side. Arrange the sliced chicken alongside, fanning the pieces so the lacquered skin faces up. Tuck the steamed broccoli florets alongside. Spoon any remaining glaze from the pan over the chicken. Scatter sliced spring onions over the top and add a pinch of toasted sesame seeds if using. Serve immediately with pickled ginger on the side if desired.